Small-Batch Chocolate Chunk Cookie Bars
These small-batch chocolate chip cookie bars are made with nutty brown butter, brown sugar, and plenty of chocolate chunks. They have golden edges, soft and chewy centers, and are baked in a loaf pan.
Ingredients
- 75 g butter
- 95 g all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg yolk
- 50 g granulated sugar
- 50 g soft brown sugar
- 1 Tablespoon milk
- 1/2 teaspoon vanilla paste or extract
- 90 g semi-sweet chocolate
- Flaky salt to serve
Instructions
- Melt the butter in a small saucepan over medium heat. Continue cooking for around 3-4 minutes, until the milk solids turn deep golden brown and the butter smells nutty. Pour into a heat-proof mixing bowl, including the browned bits, and let cool for 5 to 10 minutes.
- Preheat the oven to 350°F (180°C). Line a 9x5-inch (23x13 cm) loaf pan with parchment paper, leaving an overhang so you can lift out the cookie bars later.
- Add the brown sugar, granulated sugar, egg yolk, milk, and vanilla to the cooled butter. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until a thick dough forms.
- Fold in most of the chopped chocolate, reserving a few pieces for the top.
- Press the dough evenly into the prepared loaf pan and scatter the remaining chocolate over the surface.
- Bake for around 18-22 minutes, until the edges are golden brown and the top is set.
- Let the cookie bars cool in the pan for at least 30 minutes before carefully lifting them out. They'll still be very delicate while warm, so let them cool for another 15 to 20 minutes before slicing.
Notes
The middle may sink slightly as the bars cool, and that's completely normal. They'll puff up a little in the oven, then settle as they cool, leaving you with a soft, chewy center. Just make sure the edges are set and golden before removing them from the oven.
Measuring flour: For the most consistent results, weigh the flour using a kitchen scale.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Freezing: Freeze the shaped dough for up to 3 months and bake from frozen, allowing a little extra baking time.
Nutrition
Serving: 1pieceCalories: 186kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 148mgPotassium: 74mgFiber: 1gSugar: 13gVitamin A: 219IUCalcium: 23mgIron: 1mg
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